Mussels steamed with lemon grass

Name: Mussels steamed with lemon grass
Cuisine: Japanese
Ingredients: 450 g/1 lb mussels in their shells, debearded and scrubbed; 1 tablespoon Thai fish sauce (nam pla); 3 garlic cloves, peeled and finely chopped; ½ teaspoon Demerara or palm sugar; juice of 1 lime; vegetable oil, for frying; 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped; 1 red onion, peeled and finely chopped; 2 large, fresh red chillies, deseeded and finely chopped, plus sliced chillies to garnish; 3 fresh lemon grass stalks, finely sliced into rings

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

450 g/1 lb mussels in their shells, debearded and scrubbed
3 garlic cloves, peeled

Europe
Asia
Thailand
Spain
Japan
Fish course
Pescatarian
Gluten-free
Southeast Asia
Mediterranean

Method

Wash the mussels in several changes of cold water to ensure all the sand and grit have been removed. Throw away any mussels that do not close fully when gently tapped.
Heat a little oil in a wok and stir-fry the garlic, onion, ginger, lemon grass and chillies gently for a couple of minutes until they release their fragrance.
Tip the mussels into the wok